Cookbook:Spicy Roast Brisket
Cookbook | Ingredients | Recipes | Beef
This dish is a spicy beef brisket roast. It may be served with mashed potatoes.
IngredientsEdit
Serves 4-6.
- Meat
- 1 kg / 2 pound piece of (beef brisket). If using a larger piece, adjust other quantities accordingly.
- Oil
- 1 tbsp. vegetable oil
- Vegetables
- 1 cup cliced or coarsley chopped onions
- 1 cup thinly sliced stalk of celery
- 2 cups of diced tomatoes, fresh or canned
- 1 bell pepper, green or red, thinly sliced
- 1 medium or hot chili pepper (optional)
- Spices
- 2 tsp. minced garlic cloves
- 1 tsp. toasted, ground cumin seeds
- 1/2 tsp. cracked black peppercorns
- 2 tsp. dry mustard powder
- 2 tsp. dried oregano leaves
- 1/2 tsp. salt
- 2 Tbsp. red wine vinegar
- 2 bay leaves
- 1 Tbsp. brown sugar
- Liquid
- 1/4-1/2 cup beef stock
- 2 cups (or more) boiling water
ProcedureEdit
- Heat oil in large heavy pot, and brown brisket from all sides.
- Push meat to the side. At medium heat, cook onions and celery until softened.
- Add garlic, cumin, peppercorns, mustard, oregano, salt and stir in.
- Add tomatoes, beef stock, vinegar, sugar, bay leaves.
- May add the tomato juice. Add 1 cup of boiling water, cover pot and cook for 2 hours on low.
- Inspect regularly to make sure there is enough liquid, adding water if necessary.
- 30 minuted before serving, add bell and (optional) chili pepper.
- While cooking, do not add cold liquid to the meat, and make sure to pour not the cold tomatoes on top of the meat. Otherwise, the meat can become hard.